This traditional Chinese sticky rice is packed with rich, savory flavors and a texture. Sweet Chinese sausage pairs perfectly with salty dried shrimp, while shiitake mushrooms add a satisfying chewiness to every bite. The glutinous rice turns perfectly tender and flavorful, all made easily in a rice cooker for a simple, fuss-free process. If you are looking for a comforting and classic dish to add to your traditional Chinese meal, this sticky rice recipe is a great addition.
Why You Will Love This Recipe
Authentic, Traditional Flavor – This dish brings classic Chinese comfort food to your table with savory dried shrimp, sweet Chinese sausage, and earthy shiitake mushrooms.
Perfect Chewy Texture – Glutinous rice cooks up tender yet satisfyingly sticky
Easy Rice Cooker Method – No steaming baskets required! The rice cooker does the work, making this recipe simple and beginner-friendly.
Great for Celebrations or Everyday Meals – Whether you are serving it for Lunar New Year or a cozy family dinner, it fits any occasion.
Chinese Sticky Rice Origin
It has long been part of Southern Chinese cuisine, especially in regions like Guangdong and Fujian. It is a popular dish in Cantonese cooking. Sticky rice has been widely used in southern China for centuries due to the region’s humid climate, which is well-suited for growing glutinous rice. Ingredients like sticky rice, dried shrimp, and Chinese sausage are also easy to preserve and store. The dish is especially popular during celebrations because of its symbolic meaning: unity and togetherness.
Ingredients
- 3 links of Chinese sausage (lap cheong), sliced
- Sweet and savory protein
- 2 cups glutinous (sticky) rice, soaked
- It soaks up all the flavors
- 1 tbsp dark soy sauce
- Adds color and slightly molasses depth
- 2 tbsp light soy sauce
- Adds a light umami flavor
- 2–3 tbsp dried shrimp
- Adds an umami traditional flavor
- Dried shiitake mushrooms
- Earthy and chewy
- 3 cloves garlic, minced
- Adds aromatic fragrance
- 1 tbsp oyster sauce
- Adds a more savory depth
- 1 tsp sugar
- Adds sweetness to balance the saltiness
- ¼ tsp white pepper
- Adds the traditional Chinese flavor
- Green onions, chopped
- Light onion finish
Click on the images for the direct link to the ingredients/tools I used:
Instructions
Soak the sticky rice in water for at least 1 hour (or up to overnight). Drain well.
Soak the dried shrimp and shiitake mushrooms in warm water for 20–30 minutes until softened.
Squeeze excess water from the mushrooms and slice them. Roughly chop the shrimp if large.
Add drained sticky rice to the rice cooker.
Add dark soy sauce and light soy sauce.
Add water using a 1:1 ratio (2 cups rice to 2 cups water).
Cook according to your rice cooker’s regular white rice setting.
Heat a drizzle of oil in a large pan over medium heat.
Add garlic and sauté until fragrant (about 30 seconds).
Add sliced Chinese sausage and cook for 2–3 minutes until slightly crisp and fragrant.
Stir in shiitake mushrooms and dried shrimp. Cook for another 2–3 minutes.
Add oyster sauce, sugar, and white pepper. Stir to combine.
Add the cooked sticky rice into the pan.
Toss everything together until evenly mixed and coated.
Top with chopped green onions.
Serve warm and enjoy!
Storage Tips
Let the rice cool completely, then store it in an airtight container in the fridge for 3–4 days.
Sticky rice can firm up when cold, so when reheating, sprinkle a little water over it and cover with a damp towel to restore its softness.
Chinese Sticky Rice Cooking Tips
Soak the rice to achieve the perfect chewy texture.
Rehydrate the dried shrimp and mushrooms to bring back the flavor.
Use the rice cooker “white rice” setting.
Chinese Sticky Rice
Ingredients
- 3 links Chinese sausage lap cheong, sliced
- 2 cups glutinous sticky rice, soaked
- 1 tbsp dark soy sauce
- 2 tbsp light soy sauce
- 2 –3 tbsp dried shrimp
- Dried shiitake mushrooms
- 3 cloves garlic minced
- 1 tbsp oyster sauce
- 1 tsp sugar
- ¼ tsp white pepper
- Green onions chopped
Instructions
- Soak the sticky rice in water for at least 1 hour (or up to overnight). Drain well.
- Soak the dried shrimp and shiitake mushrooms in warm water for 20–30 minutes until softened.
- Squeeze excess water from the mushrooms and slice them. Roughly chop the shrimp if large.
- Add drained sticky rice to the rice cooker.
- Add dark soy sauce and light soy sauce.
- Add water using a 1:1 ratio (2 cups rice to 2 cups water).
- Cook according to your rice cooker’s regular white rice setting.
- Heat a drizzle of oil in a large pan over medium heat.
- Add garlic and sauté until fragrant (about 30 seconds).
- Add sliced Chinese sausage and cook for 2–3 minutes until slightly crisp and fragrant.
- Stir in shiitake mushrooms and dried shrimp. Cook for another 2–3 minutes.
- Add oyster sauce, sugar, and white pepper. Stir to combine.
- Add the cooked sticky rice into the pan.
- Toss everything together until evenly mixed and coated.
- Top with chopped green onions.
- Serve warm and enjoy!
If you enjoyed this Chinese sticky rice recipe, you might also like claypot chicken and mushroom rice.
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